Rice and Beans (Riz et Pois)

• 1/2 pound dried red beans
• 8 whole cloves
• 1 clove garlic, peeled and chopped
• Leaves from 1 sprig parsley, chopped
• 1 scallion, chopped
• 1 tablespoon vegetable oil
• 1 14-ounce can coconut milk
• 1 1/2 teaspoons finely chopped, peeled Spanish onion
• 1 teaspoon Goya-brand adobo seasoning
• 2 tablespoons Picalese (see recipe)
• 1/4 green bell pepper, thinly sliced
• 2 cups long-grain rice, rinsed
• Kosher salt and freshly ground pepper

1. Place the beans and cloves in a medium pot and cover with water by 2 inches.
2. Bring to a boil, lower the heat and simmer until very tender, about 1 hour.
3. Drain the beans, reserving the liquid.
4. Add enough water to the liquid to equal 4 cups total.
5. Meanwhile, with a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
6. Heat the oil over high heat in a large kettle with a tight-fitting lid.
7. Add the scallion paste and cook, stirring, until fragrant, about 45 seconds.
8. Add the beans, coconut milk and onion and cook, covered, for 3 minutes, stirring occasionally.
9. Stir in the reserved liquid and the adobo and cook, covered, for 25 minutes.
10. Stir in the Picalese and bell pepper and bring to a boil.
11. Stir in the rice and cook, covered, until tender, about 25 minutes more.
12. Season with salt and pepper to taste.
13. Transfer to a serving bowl and serve immediately.

red beans, cloves, clove garlic, parsley, scallion, vegetable oil, coconut milk, onion, picalese, green bell pepper, longgrain rice, kosher salt

Taken from cooking.nytimes.com/recipes/6261 (may not work)